Superfood Buddha Bowl

What exactly is a Buddha Bowl? After doing some research, I found they all have some things in common. They contain a whole grain, some sort of bean, a green vegetable, a protein, a complex carbohydrate, and a healthy fat.

Over the weekend I consumed lots of snacks, carbs and sugars that I normally wouldn’t. To get my body back into a healthy routine, I made a Buddha Bowl that had lots of wonderful superfoods in it.

So now – what is a superfood? Basically it is a food (typically plant based, but can also include some fish) that is thought to be nutritionally dense which benefits our health. Every ingredient in this bowl, excluding the hard boiled egg, is a superfood!

You will love the combination of sweet and hardy flavors this nutritious bowl has to offer. My favorite thing about it is the roasted sweet potatoes and chickpeas. You might want to make extra to have some laying around for a quick snack later in the week 😉

 

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Superfood Buddha Bowl
Roasted turmeric chickpeas and sweet potatoes add so much flavor in combination with garlic spinach and quinoa to complete this Buddha Bowl.
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Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make your quinoa according to the package directions, and set aside. Hard boil or soft boil your eggs. (I like to do both of these at the beginning of the week and keep them in the fridge for easier assembling – I also usually make a bit more for other meals as well).
  2. Rinse and drain your chickpeas and place them in a large bowl. Wash and dice your sweet potatoes and place them in the bowl. I don’t peel them because I like the nutrients found in the skin, but peel them if you wish. I dice them small, so they are just a tad larger than the chickpeas so they can roast and cook evenly together.
  3. Pour your melted ghee, turmeric and pepper over chickpeas and sweet potatoes and stir them until they are all well coated. Turmeric will stain countertops and wood spoons, so be carful when handling, and pick your utensils accordingly.
  4. Spread out the chickpeas and sweet potatoes on a parchment lined baking sheet being careful to not overcrowd or else they won’t get crispy. I use two baking sheets. Roast for 20 minutes. Check for crispiness, and roast an additional 5-10 minutes if needed.
  5. Pulse cilantro, lime juice, apple cider vinegar, honey and salt in a food processor. Once blended, slowly drizzle in the olive oil until smooth, set aside.
  6. Melt remaining tablespoon of ghee in a large pot on stovetop (I use a pasta pot so all the spinach can fit in). Stir in garlic and cook for 1 minute. Add the spinach to the pot. It will look like a lot of spinach, but believe me, it will cook down. Using tongs, move around the spinach so it will cook evenly. Once the spinach is cooked down and wilted, take it off the stove.
  7. Assemble your bowls! Place quinoa, greens and sweet potato mix in bowls. Top with egg, dressing, and a sprinkle of hemp hearts on top.
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